Muffins are a popular mini-cake that have a long history. First referenced in the 11th Century, there are two types that are commonly referred to nowdays. The American one is similar to what the English would call a cup cake or fairy cake, whereas the English style muffin is more like a crumpet, pikelet or flat bread.
Muffins made from cornmeal are also popular in the United States. The corn muffin is the official state muffin of Massachusetts whereas Minnesota and New York State have the blueberry muffin and the apple muffin respectively.
The origins of the word muffin are unclear. It may come from the French word 'moufflet' meaning 'soft' or the German word 'muffe' meaning 'cake'. American muffin recipes can be found that date back to the 1900s, demonstrating their enduring popularity. Muffins are now a regular feature of coffee shop menus and are also very easy to make at home - an ideal way to start kids baking.
A variety of combinations of fruit and chocolate additions can be used; this recipe provides a good reference point to start.
Raspberry and White Chocolate Muffins
Makes 20 muffins
Equipment: Muffin or cupcake tray, muffin or cupcake paper cases, two large mixing bowls, a whisk and a small saucepan
Preparation: 10 minutes
Cooking time: 15-20 minutes
- 300 g plain flour
- 2 tsp baking powder
- 150 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 225 ml semi-skimmed milk
- 50 g butter
- 100 g raspberries - frozen or fresh
- 110 g white chocolate - in a bar or buttons
- Preheat oven to 200 degrees C (180 degrees C fan oven), Gas mark 6.
- Cut the raspberries in half and chop the chocolate into chunks.
- Sift the flour and baking powder into a large bowl.
- Stir sugar into the flour mixture.
- Melt the butter.
- In a second bowl, crack the egg and whisk in the vanilla, milk and melted butter.
- Stir the liquid mixture into the dry mixture.
- Fold in the raspberries and white chocolate chunks gently into the mixture. Be sure to use a metal spoon to avoid damaging the raspberries.
- Fill the baking cases 2/3 of the way to the top using a metal spoon.
- Bake for 20 minutes of until the muffins are risen and firm.
Catherine Whitlock - After some fun years in medical research poring over a microscope, I now write about the scientific wonders that others have magnified.I ...
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